"Pan de Azucar"

#11668170

15 October 2024

Various producers of Cempasuchil Flower, Pan de Muerto, Calaveritas de Azucar, and Pulque de Flor Cempasuchil prepare to sell their products on the eve of the Day of the Dead in Xochimilco in Mexico City. The cempasuchil flower symbolizes the Day of the Dead in Mexico. Thanks to its color and aroma, it is one of the most representative elements of the offerings for the deceased. Its name comes from the Nahuatl Cempohualxochitl, which means ''Flower of twenty petals.'' During the pre-Hispanic era, the Mexicas associate the yellow color of this flower with the sun, therefore, they use it in altars, offerings, and burials dedicated to their dead that lead them to Mictlan, the underworld. As for the Pan de Muerto, according to historical documents and accounts, in ancient Mexico, before the indigenous resistance against the arrival of the Europeans to the country, a kind of bread similar to the tortilla is prepared, made of amaranth, dried and toasted corn, and maguey honey. It is called papalotlaxcalli, which means Butterfly Bread, and has a butterfly stamped on the dough. According to the Duran Codex or History of the Indies of New Spain and the Tierra Firme Islands, it is an offering food for the goddess Cihuapipiltin, who watches over women who die in childbirth; although later it appears in the accounts of the Codex as part of a food offering that is placed on the tzompantli, an altar of skulls in honor of people sacrificed in rituals for the gods. This Mexican sweet bread is placed on altars to honor, remember, and, according to belief, feed deceased relatives who visit homes on the Day of the Dead. Sugar skulls are made of alfenique, which is later changed to chocolate, using a jam originally from Spain, whose handling technique is most likely adopted from the Arab tradition. Alfenique is created from a mixture of cane sugar with egg whites, water, and lemon juice. Traditionally, a skull is decorated.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#10666740

21 October 2023

Milk is seen poured into a well to make yeast and add it to dough made by members of the Valdes family originally from Santiago Zapotitlan Tlahuac, at the southern end of Mexico City, to bake Pan de Muerto in a stone oven for sale on eve of the Day of the Dead in Mexico on November 1 and 2. This Mexican sweet bread is placed on altars to honor, remember, and, according to belief, feed deceased relatives who visit homes on the Day of the Dead.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#10666764

21 October 2023

A member of the Valdes family originally from Santiago Zapotitlan Tlahuac, in the extreme south of Mexico City, she bakes Pan de Muerto in a stone oven for sale on the eve of the Day of the Dead in Mexico on November 1 and 2. This Mexican sweet bread is placed on altars to honor, remember, and, according to belief, feed deceased relatives who visit homes on the Day of the Dead.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#10666766

21 October 2023

View of Pan de Muerto made in a stone oven by members of the Valdes family originally from Santiago Zapotitlan Tlahuac, in the southern end of Mexico City, for sale on the eve of the Day of the Dead in Mexico on November 1 and 2 . This Mexican sweet bread is placed on altars to honor, remember, and, according to belief, feed deceased relatives who visit homes on the Day of the Dead.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#10666782

21 October 2023

A member of the Valdes family originally from Santiago Zapotitlan Tlahuac, in the extreme south of Mexico City, she bakes Pan de Muerto in a stone oven for sale on the eve of the Day of the Dead in Mexico on November 1 and 2. This Mexican sweet bread is placed on altars to honor, remember, and, according to belief, feed deceased relatives who visit homes on the Day of the Dead.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#10666790

21 October 2023

A member of the Valdes family originally from Santiago Zapotitlan Tlahuac, in the extreme south of Mexico City, she bakes Pan de Muerto in a stone oven for sale on the eve of the Day of the Dead in Mexico on November 1 and 2. This Mexican sweet bread is placed on altars to honor, remember, and, according to belief, feed deceased relatives who visit homes on the Day of the Dead.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#10666792

21 October 2023

View of Pan de Muerto made in a stone oven by members of the Valdes family originally from Santiago Zapotitlan Tlahuac, in the southern end of Mexico City, for sale on the eve of the Day of the Dead in Mexico on November 1 and 2 . This Mexican sweet bread is placed on altars to honor, remember, and, according to belief, feed deceased relatives who visit homes on the Day of the Dead.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#10666728

21 October 2023

Members of the Valdes family, originally from Santiago Zapotitlan Tlahuac, in the extreme south of Mexico City, pour flour into a pan to prepare dough for making Bread of the Dead in a stone oven for sale on the eve of the Day of the Dead in Mexico next November 1 and 2. This Mexican sweet bread is placed on altars to honor, remember, and, according to belief, feed deceased relatives who visit homes on the Day of the Dead.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#10666730

21 October 2023

Members of the Valdes family, originally from Santiago Zapotitlan Tlahuac, in the extreme south of Mexico City, pour flour into a pan to prepare dough for making Bread of the Dead in a stone oven for sale on the eve of the Day of the Dead in Mexico next November 1 and 2. This Mexican sweet bread is placed on altars to honor, remember, and, according to belief, feed deceased relatives who visit homes on the Day of the Dead.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#10666726

21 October 2023

Member of the Valdes family, originally from Santiago Zapotitlan Tlahuac, in the extreme south of Mexico City, prepares dough for the production of Bread of the Dead in a stone oven for sale on the eve of the Day of the Dead in Mexico on the next 1 and 2 of November. This Mexican sweet bread is placed on altars to honor, remember, and, according to belief, feed deceased relatives who visit homes on the Day of the Dead.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#10666732

21 October 2023

Members of the Valdes family, originally from Santiago Zapotitlan Tlahuac, in the extreme south of Mexico City, prepare dough for the production of Bread of the Dead in a stone oven for sale on the eve of the Day of the Dead in Mexico on the next 1 and 2 of November. This Mexican sweet bread is placed on altars to honor, remember, and, according to belief, feed deceased relatives who visit homes on the Day of the Dead.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#10666734

21 October 2023

Members of the Valdes family, originally from Santiago Zapotitlan Tlahuac, in the southern end of Mexico City, pour egg whites into flour to prepare dough for making Bread of the Dead in a stone oven for sale on the eve of the Day of the Dead in Mexico next November 1 and 2. This Mexican sweet bread is placed on altars to honor, remember, and, according to belief, feed deceased relatives who visit homes on the Day of the Dead.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#10666736

21 October 2023

Member of the Valdes family, originally from Santiago Zapotitlan Tlahuac, in the extreme south of Mexico City, prepares dough for the production of Bread of the Dead in a stone oven for sale on the eve of the Day of the Dead in Mexico on the next 1 and 2 of November. This Mexican sweet bread is placed on altars to honor, remember, and, according to belief, feed deceased relatives who visit homes on the Day of the Dead.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#10666738

21 October 2023

A member of the Valdes family, originally from Santiago Zapotitlan Tlahuac, in the extreme south of Mexico City, mixes egg with flour to prepare dough for making Bread of the Dead in a stone oven for sale on the eve of the Day of the Dead in Mexico next November 1 and 2. This Mexican sweet bread is placed on altars to honor, remember, and, according to belief, feed deceased relatives who visit homes on the Day of the Dead.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#10666742

21 October 2023

A member of the Valdes family, originally from Santiago Zapotitlan Tlahuac, in the extreme south of Mexico City, mixes egg with flour to prepare dough for making Bread of the Dead in a stone oven for sale on the eve of the Day of the Dead in Mexico next November 1 and 2. This Mexican sweet bread is placed on altars to honor, remember, and, according to belief, feed deceased relatives who visit homes on the Day of the Dead.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#10666744

21 October 2023

Member of the Valdes family, originally from Santiago Zapotitlan Tlahuac, in the extreme south of Mexico City, they mix vanilla with egg and flour to prepare dough for making Bread of the Dead in a stone oven for sale on the eve of the Day of the Dead in Mexico next November 1 and 2. This Mexican sweet bread is placed on altars to honor, remember, and, according to belief, feed deceased relatives who visit homes on the Day of the Dead.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.